Parsley pesto

This recipe is from the October/November 2009 issue of Gourmet Traveller WINE.

For saffron aioli, combine saffron threads, hot water and olive oil in a cup until saffron is softened. Pound garlic and salt in a mortar with a pestle to a fine paste. Add egg yolks and stir with mortar until mixture turns a lighter colour. Slowly add the oil in a steady stream, whisking mixture until it thickens. Stir in saffron mixture in a steady stream. Cover and refrigerate.

For pesto, combine all ingredients in a bowl. Season with sea salt and freshly ground black pepper. Cover and refrigerate.

Place fish in a fish kettle with stock, water, onion, celery, carrots, parsley stalks and bay leaf. Simmer for 35-40 minutes over low heat or until fish is just cooked through. Remove fish from kettle and allow to cool. Serve fish on top of asparagus and spoon over saffron aioli and parsley pesto.